Sausage gravy might be one of the most decadent, unhealthy comfort foods known to Breakfast. Its country gravy base is really just flour and milk, but an old friend of mine (who is now a professional chef) originally taught me to make gravy with butter, flour, and broth. I used this lesson to find substitutions for the refined flour and dairy milk in the classic recipe to come up with a version that I ate for breakfast every day for a week without ever feeling like death was imminent after finishing my portion.
You’ll also want to whip up a batch of the biscuits we made for last week’s Chicken Pot Pie recipe so you have something to spoon the sausage gravy over.
Or just eat the sausage gravy with a spoon. I won’t judge.
1 lb breakfast sausage (low sodium if you can find it)
2 ½ tbs coconut flour
¼ tsp xanthan gum
1 cup chicken broth
¼ cup heavy cream
Chopped fresh sage (optional but delicious)
Crumble sausage and cook until brown over medium-high heat. Do not drain. Add chopped sage if using. Sprinkle coconut flour and xanthan gum over top and stir. You will notice it adhering to the sausage. Slowly pour in the chicken broth and heavy cream and continue stirring. Simmer until thickened. Serve warm.
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